Pumpkin Baked Oatmeal

There’s something special about the scent of pumpkin and spices filling my kitchen on a cool autumn morning. Every year, when the leaves start to turn and the air feels crisp, I reach for this comforting Pumpkin Baked Oatmeal recipe. It’s my way of starting the day on a warm and cozy note, and it reminds me of the joy that simple, homemade food can bring. The aroma alone makes the house feel like fall has officially arrived.

This recipe is one of my seasonal favorites because it perfectly balances indulgence with nutrition. The pumpkin puree gives it a moist texture and a beautiful golden color, while the oats make it hearty enough to keep you full for hours. Whether you enjoy it fresh out of the oven or reheat it the next day, each bite tastes like autumn comfort in a bowl. I love pairing it with a steaming cup of coffee or tea and taking a few peaceful moments before the day begins.

Why You’ll Love This Recipe
You’ll fall in love with this Pumpkin Baked Oatmeal for its texture, flavor, and simplicity. The combination of pumpkin pie spice and maple syrup brings warmth and sweetness without being overpowering. It’s naturally sweetened, filled with fiber-rich oats, and made with wholesome ingredients that make you feel good. Plus, it’s great for meal prep—bake once and enjoy breakfast for the next few days.

Versatile
One of the best things about this baked oatmeal is how adaptable it is. You can use any milk you prefer—almond, oat, dairy, or coconut. Want it dairy-free? Swap butter for coconut oil. If you’re nut-free, simply skip the pecans and add sunflower or pumpkin seeds instead. You can even add chocolate chips or dried cranberries for a little twist.

Budget-Friendly
This recipe uses simple, affordable pantry staples that you probably already have on hand. Oats, pumpkin puree, and eggs form the base, and the rest are easy-to-find ingredients that come together beautifully. It’s a great option for feeding a family or meal prepping on a budget without compromising on flavor or nutrition.

Ingredients for Pumpkin Baked Oatmeal

• 2 ¾ cups old fashioned rolled oats (certified gluten-free, if needed)

• 2 teaspoons pumpkin pie spice

• 1 teaspoon baking powder

• ¼ teaspoon fine salt

• 1 cup pumpkin puree

• 1 cup milk of choice

• 2 large eggs

• ⅓ cup pure maple syrup or honey

• ¼ cup unsalted butter or coconut oil, melted

• 2 teaspoons pure vanilla extract

• ½ cup chopped pecans, toasted + more for topping (omit for nut-free)

  How to Make Pumpkin Baked Oatmeal

  I always start this recipe by preheating my oven to 375°F, letting that gentle warmth spread through the kitchen. While the oven heats, I grease a 9×9-inch baking dish with butter or a light spray of oil. It’s a small step, but it ensures the baked oatmeal lifts out beautifully once it’s ready.

  In a large mixing bowl, I combine the dry ingredients: rolled oats, pumpkin pie spice, baking powder, and salt. Mixing them first helps distribute the spice evenly, so every bite carries that delicious pumpkin flavor. Then, I add the wet ingredients—pumpkin puree, milk, eggs, maple syrup, melted butter, and vanilla extract. As I stir, the batter takes on a gorgeous golden-orange hue and a cozy aroma that instantly feels like fall.

  Once the mixture is smooth and well combined, I pour it into the prepared baking dish. A quick sprinkle of toasted pecans on top adds a wonderful crunch and a nutty flavor that balances the sweetness. I slide the dish into the oven and let it bake for 30 to 34 minutes. The scent that fills the air during this time is absolutely irresistible. When the center is set and a toothpick comes out clean, I know it’s ready.

  After removing it from the oven, I let the baked oatmeal rest for about five minutes. This short wait helps it firm up, making it easier to cut clean squares. I usually serve it warm, topped with a dollop of yogurt or whipped topping, a drizzle of maple syrup, and a dash of pumpkin pie spice. The contrast of creamy and warm textures makes it pure comfort in every bite.

  Step-by-Step Instructions for Making Pumpkin Baked Oatmeal

  1. Preheat oven to 375°F. Grease a 9×9-inch baking dish with butter or oil spray.

  2. In a large bowl, mix rolled oats, pumpkin pie spice, baking powder, and salt.

  3. Add pumpkin puree, milk, eggs, maple syrup, melted butter, and vanilla extract. Stir well until everything is evenly combined.

  4. Pour the mixture into the greased baking dish and smooth the top.

  5. Sprinkle with toasted pecans for a crunchy topping.

  6. Bake for 30–34 minutes, until the center is set and a toothpick inserted in the middle comes out clean.

  7. Let it cool for 5 minutes before slicing into squares.

  8. Serve warm with yogurt or whipped topping, maple syrup, and a dusting of pumpkin pie spice.

  Quick and Easy
  This recipe doesn’t require special tools or complicated steps. Everything comes together in one bowl, which means fewer dishes to clean and more time to enjoy breakfast. Even on busy mornings, it’s simple enough to prepare ahead of time and reheat when needed.

  Customizable
  You can easily make this baked oatmeal your own. Add raisins, cranberries, or even chocolate chips for extra sweetness. Use almond milk for a nutty flavor or oat milk for creaminess. Want a vegan version? Replace eggs with flax eggs and use coconut oil instead of butter.

  Crowd-Pleasing
  This Pumpkin Baked Oatmeal is always a hit at brunch gatherings or family breakfasts. The aroma alone draws everyone to the table, and the soft, moist texture keeps them coming back for seconds. It’s a dish that feels homemade and special—perfect for sharing during the cozy fall season.

  FAQs

  Can I make this Pumpkin Baked Oatmeal ahead of time?
  Yes, absolutely. You can bake it the night before, let it cool completely, and store it covered in the refrigerator. In the morning, simply reheat individual portions in the microwave or warm the entire dish in the oven at 325°F for about 10 minutes. It tastes just as good as freshly baked.

  Can I freeze baked oatmeal?
  Definitely. Once it cools, slice it into portions and wrap each piece tightly in plastic wrap or place in airtight containers. It can be frozen for up to three months. When you’re ready to enjoy, thaw overnight in the fridge and reheat in the microwave or oven.

  What can I use instead of pecans?
  If you prefer a nut-free version, you can leave out the pecans entirely or replace them with seeds such as sunflower or pumpkin seeds. They’ll still add a nice crunch without the nuts.

  Can I make this dairy-free?
  Yes. Simply use plant-based milk like almond, oat, or coconut milk, and replace butter with melted coconut oil or vegan butter. The texture and flavor remain deliciously satisfying.

  Can I use steel-cut oats instead of rolled oats?
  Rolled oats are best for this recipe because they cook evenly and provide a soft texture. Steel-cut oats take longer to bake and will change the consistency. If you only have steel-cut oats, soak them overnight before using, but note that the result will be chewier.

  Can I replace the sweetener?
  You can use either pure maple syrup or honey. If you prefer a lower-sugar option, try reducing the amount slightly or substituting part of it with mashed banana or unsweetened applesauce.

  How should I serve Pumpkin Baked Oatmeal?
  I love serving it warm with a spoonful of yogurt or whipped topping and a drizzle of maple syrup. You can also add a sprinkle of cinnamon or pumpkin pie spice on top for extra flavor.

  Is this recipe gluten-free?
  It can be made gluten-free by choosing certified gluten-free rolled oats. All other ingredients are naturally gluten-free.

  Can I double the recipe?
  Yes, you can easily double it for a larger group. Use a 9×13-inch baking dish and bake for about 40 minutes, checking for doneness with a toothpick.

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  Pumpkin Baked Oatmeal

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  Pin Recipe

  This Pumpkin Baked Oatmeal is a cozy, make-ahead breakfast that brings the warmth of fall to your table. With hearty oats, pumpkin puree, and aromatic spices, it’s wholesome, flavorful, and perfect for chilly mornings. Each bite is soft, moist, and naturally sweetened with maple syrup, making it both comforting and nourishing.

  • Total Time: 47 minutes
  • Yield: 9 servings 1x

  Ingredients

  Scale 1x2x3x

  • 2 ¾ cups old fashioned rolled oats (certified gluten-free, if needed)

  • 2 teaspoons pumpkin pie spice

  • 1 teaspoon baking powder

  • ¼ teaspoon fine salt

  • 1 cup pumpkin puree

  • 1 cup milk of choice

  • 2 large eggs

  • ⅓ cup pure maple syrup or honey

  • ¼ cup unsalted butter or coconut oil, melted

  • 2 teaspoons pure vanilla extract

  • ½ cup chopped pecans, toasted + more for topping (omit for nut-free)

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  Instructions

  • Preheat oven to 375°F. Grease a 9×9-inch baking dish with butter or oil spray.

  • In a large mixing bowl, combine rolled oats, pumpkin pie spice, baking powder, and salt.

  • Add pumpkin puree, milk, eggs, maple syrup, melted butter, and vanilla extract. Stir well until everything is evenly combined.

  • Pour the mixture into the greased baking dish and smooth the top.

  • Sprinkle with toasted pecans for a crunchy topping.

  • Bake for 30–34 minutes, until the center is set and a toothpick inserted into the middle comes out clean.

  • Let the baked oatmeal cool for 5 minutes before slicing.

  • Serve warm with yogurt or whipped topping, a drizzle of maple syrup, and a dusting of pumpkin pie spice.

  Notes

  • For a dairy-free version, use coconut oil instead of butter and your preferred plant-based milk.

  • To make it nut-free, skip the pecans or substitute with sunflower or pumpkin seeds.

  • Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.

  • Author: Layla
  • Prep Time: 15 minutes
  • Cook Time: 32 minutes